Hebei Jizhong Plain is divided into two schools: Hejian donkey fire and Baoding donkey fire. There are different ways to cook two kinds of donkey meat. As the saying goes, "Dragon meat in the sky, donkey meat underground", donkey meat is red and tender, with strong taste, finer fiber than beef, better taste, no fat of pork, and no smell of mutton, so it is no exaggeration to say that donkey meat is the top grade of animal meat.

2, sheep intestine soup

In Cangzhou, people who have eaten sheep intestines have such a feeling that it is the first time to eat with their eyes closed-afraid of being fat; The second time is squinting to eat-tasting; The third time is staring at eating-to alleviate hunger. You can imagine how delicious it is. Although mutton sausage is the main raw material of mutton sausage soup, it is not as sour as mutton sausage. The mutton sausage soup tastes fragrant and salty, and it is tender, oily but not fresh, smooth and delicious. The biggest secret of a bowl of delicious mutton sausage lies in the preparation of soup, and winning with juice is the magic weapon of the store.

3, small forest sheep bones

A new way to eat the bones of Cangzhou sheep. The spine, coccyx and ribs of two large sheep are mixed into a yellow-black pile, and each plate weighs four or five pounds. Look at how they eat: grab the bones with both hands, let go of the crotch, bend over and draw the bow like the moon, and stretch their arms like bones to fill the gap ... As the saying goes, eating meat and drinking is enough. The taste is even more unforgettable. There is little meat on the bones, so it is difficult to chew in your mouth. However, when the lips gently touch the bone, the meat will roll into the mouth with delicious balls and be full of fragrance at once. Even better, the bone marrow will be exposed after the meat on the bone is pulled apart slightly.